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Nashville pulls more than it propels. Its red hot culinary scene attracts young cooks to worship at gastro-temples like Catbird Seat, Rolf & Daughters and the Capitol Grille. Charleston food luminary Sean Brock opened up an outpost of Husk there in 2013, and New Orleans Donald Link, of Cochon fame, is debating pushing the frontier of his gussied-up Cajun empire north to the Music City.

Butter a side-loader bun and grill the bread crisp inside and out. Don’t burn it. Paint a wide strip of mayonnaise down one interior flank, and smash a quarter avocado across the other. Carefully tong in a fat, juicy Nathan’s. Dress the compiled hot dog mightily with homemade kimchi. Consume.

Follow these instructions, friends, and enjoy the best dang hot dog ever plated, point blank period.

School soon ends for the more than 13,000 students attending Clarke County School District schools, but lunch will still be served to ensure students who rely on school meals get the nutrition they require.

“There is a need, and we are trying to make sure that need is met when school is not in session,” said CCSD nutrition director Paula Farmer.

The westside location of Transmetropolitan will re-open next week as the pizzeria’s first franchise.

Brian Colantuno, who still owns and operates the downtown Transmetropolitan with Wes Russo, said the location at 1550 Oglethorpe Ave., which shut down in early January, will open under the watch of Ashley Christiansen, who most recently worked in management at East West Bistro.

First-year students at the University of Georgia are getting a chicken education by learning everything from where it comes from and how it is processed, down to what affects it’s tenderness and how to make it tasty.

Casey Ritz and Brian Kiepper, both professors and UGA Extension poultry scientists in the College of Agricultural and Environmental Sciences, teach “Chicken Que: Science Behind the Grill.” The class is one of more than 300 UGA First Year Odyssey seminars designed to introduce students to the academic life in a small class environment.

NEW YORK | Burger King has some new additions to its breakfast menu — its flame-broiled burgers.

The Miami-based chain says its "Burgers at Breakfast" menu includes its Whoppers, Cheeseburgers and Big King sandwiches, as well as its Original Chicken Sandwich, french fries and apple pie. The items are offered alongside the chain's normal breakfast menu.

The westside location of Transmetropolitan is set to re-open as the pizzeria’s first franchise, perhaps as soon as June 1.

Brian Colantuno, who still owns and operates the downtown Transmetropolitan with Wes Russo, said the location at 1550 Oglethorpe Ave., which shut down in early January of this year, will open under the watch of Ashley Christiansen, who most recently worked in management at East West Bistro.

The look of the Old Pal’s Nice and Easy resembles an ade, a springish refresher, iced and lemony acidic. It’s taste isn’t far off of that, either. The rocks glass sweats and wets the tall brown menu of the Normaltown bar; you empty it of its contents and all is fine.

But it’s a word less relaxing that gives the cocktail its bracing potency: bitters. Lavender ones at that.

NEW YORK | Coca-Cola says it will drop a controversial ingredient from all its drinks that contain it, not just Powerade.

The Atlanta-based company says brominated vegetable oil is still being used in some flavors of Fanta and Fresca, as well as several citrus-flavored fountain drinks. The change will apply to its drinks globally, meaning Canada and Latin America are phasing out the ingredient as well.

A spokesman for Coca-Cola, Josh Gold, noted that the ingredient is not used in many countries.